{"id":29750,"date":"2018-04-03T12:56:25","date_gmt":"2018-04-03T10:56:25","guid":{"rendered":"http:\/\/vetrinatoscana.netseven.work\/ricette\/bavarian-cream-with-almond-biscuits\/"},"modified":"2018-04-03T12:56:25","modified_gmt":"2018-04-03T10:56:25","slug":"bavarian-cream-with-almond-biscuits","status":"publish","type":"recipe","link":"https:\/\/vetrinatoscana.netseven.work\/en\/recipes\/bavarian-cream-with-almond-biscuits\/","title":{"rendered":"Bavarian cream with almond biscuits"},"content":{"rendered":"

For the almond biscuits<\/strong><\/p>\n

Preparation time: 30 minutes
\nCooking time: 30 minutes<\/p>\n

What you need:<\/strong>
\n250 g flour
\n225 g sugar
\n1 egg
\n2 egg yolks
\n125 g almonds
\ngrated orange peel
\nvanilla pod
\n1 egg for brushing the biscuits<\/p>\n

For soaking<\/strong>:
\n1\/2 glass of vin santo dessert wine<\/p>\n

What you need to do:<\/strong><\/p>\n

Lightly toast the almonds in a warm oven.
\nPut the flour onto the work surface and in the centre mix in the sugar, egg, egg yolks, grated orange peel and vanilla pod seeds together. Add the almonds and lastly add the flour.
\nThe dough must be soft.
\nMake some little loaves, 4-5 cm wide, and put them onto a sheet of oven paper on a baking tray with a fold between one loaf and another, as they tend to widen and this will stop them from becoming attached to each other.
\nBrush the loaves with the remaining lightly beaten egg.
\nBake in the oven at 180\/200 \u00b0C for 30 minutes.
\nWhen they are cooked, take them out of the oven and let them rest on the baking tray for 20 minutes, before cutting them diagonally.
\nTake a round cake ring with a 15 cm diameter and put it onto a plate. Dip the biscuits in the vin santo wine and use them to make a 2 cm thick layer on the bottom of the cake ring.<\/p>\n

For the Bavarian cream<\/strong><\/p>\n

Preparation time: 40 minutes
\nCooling time: 30-40 minutes<\/p>\n

What you need:<\/strong>
\n250 ml full-cream milk
\n50 ml cream
\n2 egg yolks
\n60 g sugar
\nvanilla pod
\n6 g gelatin sheets
\n300 g whipping cream
\n50 g sugar<\/p>\n

What you need to do:<\/strong><\/p>\n

Put the gelatin sheets in cold water to soak.
\nHeat the milk and the cream with the vanilla pod seeds.
\nWith a whisk, mix the egg yolks with the sugar. When the milk begins to get hot, pour some of it into the mixture and return the milk to the heat, bringing it to the boil. Then pour the milk into the mixture and heat it up, stirring continuously with the whisk.
\nCustard is very delicate and when making it you need to be careful that the temperature never exceeds 85 \u00b0C.
\nContinue to stir it but with a wooden spoon. You will know that the custard is ready when the spoon becomes covered in a whitish coating.
\nRemove the saucepan from the heat and cool it with some ice, otherwise the custard will carry on cooking.
\nSqueeze the gelatin sheets and put them into the custard, stirring all the while until they are completely melted.
\nNow let the custard cool down completely.
\nPartially whip the cream with the 50 g of sugar and put it in the fridge until the custard is completely cold.
\nWhen it is ready, gently add the two mixtures together with a wooden spoon carefully from the bottom upwards.
\nPour the mixture into the cake ring over the biscuits and put into the freezer.
\n(the cake must stay in freezer for at least 5 hours before serving).<\/p>\n

Preparing the sauce<\/strong><\/p>\n

Preparation time: 10 minutes
\nCooking time: 10 minutes<\/p>\n

What you need:<\/strong><\/p>\n

200 g sugar
\n75 ml water
\n75 ml vinsanto dessert wine
\n15 ml glucose syrup<\/p>\n

What you need to do:<\/strong><\/p>\n

Put the sugar into a saucepan distributed evenly and melt it over a low heat.
\nAdd the water, vinsanto dessert wine and glucose syrup and bring to the boil. When the sugar has dissolved completely, carefully pour in the water, the vinsanto and glucose syrup slowly and continue to stir until the sugar has dissolved completely. Put the sauce into a container and keep in the fridge for 2-3 days.<\/p>\n

Assembling the cake<\/strong><\/p>\n

Preparation time: 20 minutes<\/p>\n

What you need:<\/strong><\/p>\n

a handful of almonds
\na handful of pine nuts
\ncandied peel of 1 orange<\/p>\n

What you need to do:<\/strong><\/p>\n

Take the cake out of the freezer 3 hours before serving it. Heat the cake ring with a sponge after holding it under hot running water, then be careful removing it and put the cake into the fridge. When you are about to serve the cake, heat the sauce over a bain-marie until it is lukewarm, add the almonds, pine nuts and candied orange cut into small cubes and serve.<\/p>\n","protected":false},"author":1,"featured_media":0,"template":"","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false},"tags":[],"recipe_category":[141,140],"class_list":["post-29750","recipe","type-recipe","status-publish","hentry","recipe_category-cookies","recipe_category-dessert"],"acf":{"vt_image":null,"vt_fonte":null,"subtitle":null},"yoast_head":"\nBavarian cream with almond biscuits - Vetrina Toscana<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Bavarian cream with almond biscuits - Vetrina Toscana\" \/>\n<meta property=\"og:description\" content=\"For the almond biscuits Preparation time: 30 minutes Cooking time: 30 minutes What you need: 250 g flour 225 g sugar 1 egg 2 egg yolks 125 g almonds grated orange peel vanilla pod 1 egg for brushing the biscuits For soaking: 1\/2 glass of vin santo dessert wine What you need to do: Lightly...\" \/>\n<meta property=\"og:url\" content=\"https:\/\/vetrinatoscana.netseven.work\/en\/recipes\/bavarian-cream-with-almond-biscuits\/\" \/>\n<meta property=\"og:site_name\" content=\"Vetrina Toscana\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/vetrinatoscana.netseven.work\\\/en\\\/recipes\\\/bavarian-cream-with-almond-biscuits\\\/\",\"url\":\"https:\\\/\\\/vetrinatoscana.netseven.work\\\/en\\\/recipes\\\/bavarian-cream-with-almond-biscuits\\\/\",\"name\":\"Bavarian cream with almond biscuits - 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